Description
Cumin Lamb Noodles is a flavorful Chinese Xinjiang-inspired main course featuring tender lamb stir-fried with fragrant cumin, chili flakes, and Sichuan peppercorns, tossed with thick wheat noodles and fresh vegetables for a spicy, aromatic dish perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 8 oz thick wheat noodles (or hand-pulled noodles)
- 2 tablespoons vegetable oil
- 1/2 pound lamb (thinly sliced, preferably from leg or shoulder)
- 1 tablespoon soy sauce
- 2 teaspoons ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon ground Sichuan peppercorns (optional)
- 3 garlic cloves (minced)
- 1 small onion (sliced)
- 1/2 green bell pepper (sliced)
- 2 scallions (cut into 2-inch pieces)
- salt and black pepper to taste
- fresh cilantro for garnish (optional)
Instructions
- Cook the Noodles: Cook noodles according to package directions until al dente. Drain them well and set aside to keep warm.
- Prepare and Marinate Lamb: In a bowl, toss the thinly sliced lamb with 1 teaspoon soy sauce, 1 teaspoon ground cumin, salt, and black pepper to season evenly.
- Stir-fry Lamb: Heat vegetable oil in a large wok or skillet over high heat. Add the marinated lamb and stir-fry for 2–3 minutes until browned and just cooked through. Remove the lamb from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add a little more oil if needed. Stir-fry minced garlic, sliced onion, green bell pepper, and scallions for 2–3 minutes until they begin to soften and release their aromas.
- Combine Ingredients: Return the cooked lamb to the pan. Add the remaining soy sauce, ground cumin, chili flakes, and optional Sichuan peppercorns. Stir well to coat evenly.
- Toss with Noodles: Add the drained noodles to the pan. Toss all ingredients together over high heat for 1–2 minutes until the noodles are heated through and fully combined with the lamb and vegetables.
- Garnish and Serve: Remove from heat. Garnish with fresh cilantro if desired and serve the noodles hot for best flavor.
Notes
- For extra depth of flavor, toast whole cumin seeds in a dry pan and grind fresh before using.
- Hand-pulled noodles are traditional in this recipe, but store-bought thick wheat noodles work just as well.
- Adjust the spice level by increasing or decreasing the chili flakes to match your heat preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese (Xinjiang-Inspired)
